Description
Enjoy the bold and savory flavors of Korean Beef Bulgogi with this easy-to-follow recipe. Tender rib eye steak slices are marinated in a flavorful blend of soy sauce, pear, garlic, and gochujang, then grilled to perfection. Serve with a sprinkle of sesame seeds and green onions for a delicious meal.
Ingredients
Units
Scale
Marinade:
- 1 1/2 pounds boneless rib eye steak, thinly sliced
- 1/2 small pear, peeled and coarsely grated
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon gochujang, Korean red pepper paste
Additional:
- 2 tablespoons vegetable oil, divided
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare the Steak: Freeze the steak for 30 minutes, then slice thinly.
- Marinate the Steak: Combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang. Marinate steak in the mixture for at least 2 hours.
- Grill the Steak: Heat vegetable oil in a grill pan. Cook the steak in batches until charred and cooked through.
- Serve: Garnish with green onions and sesame seeds before serving.
Notes
- If you don’t have a grill pan, a large skillet can be used as an alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
